Penne with chicken stilton & toasted walnuts

400g penne pasta

1 Small onion finely chopped

1 crushed garlic clove

25g butter

a little olive oil

1 tub Creme Fraiche

a splash white wine

a few sprigs fresh thyme

2 cooked chopped chicken breasts

a handful of toasted walnuts

salt pepper

Boil the pasta in salted water until al dente thrn drain but retain some of the water. In a pan fry the onion and garlic in butter and a splash of oil until translucent add a sprinkling of thyme leaves then the wine to deglaze the pan stirring quickly . Add the Creme Fraiche and stir, then a good handful of crumble stilton, as it thickens add some of the pasta water and whisk to a smooth velvety sauce . Now throw in the chicken and simmer to cook though. If it gets too thick add more pasta water. Taste and season. mix with the penne serve sprinkled with crushed toasted walnuts and a few thyme sprigs .